A Smattering of Recipes
I apologize that I have been a little remiss with my blogging as of late, for various and sundry reasons. The good news is that, while I may not have been writing about it, I have continued to cook for and feed my family and I am finally able to share those recipes with you! Instead of writing a half dozen posts I decided I would throw them all into one big post which means I’ve got not just one, not two, not even three – NO! – I’ve actually got FIVE new recipes to share in this one post! Clicking on the heading of each recipe takes you to the recipe page.
I happily put a whole chicken in my box the other day and set myself the challenge of getting as many meals as possible out of it. My husband graciously agreed to roast the chicken for us to have the first night and then I picked the scraps right down to the bone and had enough meat left over to make BBQ Chicken Sandwiches paired with some Kale, Cabbage, and Kohlrabi Slaw and Sweet Potato Salad one night and the following night we dined on Cauliflower Fried Rice. Which means we had three full meals for our family plus enough leftovers to stretch for a few lunches all out of one delicious and healthy chicken. The first two recipes in this post represent the fruits, or rather veggies, of my labor.
The most astounding thing about this potato salad is that it tastes like – wait for it – POTATO SALAD! I feel the need to stress that fact because it doesn’t look like your traditional potato salad and the ingredients aren’t necessarily your standard fare but somehow the taste is exactly what you’d expect if someone blindfolded you and offered you a bite. This amazing feat is achieved with only four ingredients and a few spices and requires neither mayonnaise nor mustard. Try it, you’ll love it.
This dish came about when I found myself with an aging head of cauliflower and fried rice on the menu. I usually plan to make fried rice when I know I’m making rice for another meal and will likely have leftovers. It’s a good way to ensure you’ve got enough for the first dish without worrying about wasting it. I had some cooked rice ready and waiting but ended up using just the cauliflower and I did not regret it. My husband declared this to be the best fried rice I’ve ever made and that’s really saying something seeing as fried rice is one of the staples around here. This is a nice low-carb option AND it’s a great way to sneak in a few extra veggies.
I must admit, I’m pretty proud of this one. Despite my New Mexico roots, I have a bit of a weakness when it comes to creamy spinach enchiladas. It’s Tex-Mex to the core with a sour cream sauce, loads of cilantro, and Monterey Jack cheese and I love it. This is my take using the greens available, sometimes spinach, sometimes collards, almost always kale. I feel the need to point out that I have only ever made this using fresh corn tortillas purchased at our local tortilleria because they are A-MAZING and they hold together much better than a store-bought corn tortilla. Plus at $1.25/baker’s dozen they’re a steal. I’m not sure if they add a little flour to the mixture or not but these tortillas never fall apart and can be used straight out of the package if I buy them the day I’m making my enchiladas. I’ve seen any number of tortilleria’s around town so if you’ve never tried one, perhaps now is the time to do so. Also, fresh cilantro really is best for this recipe though cilantro bullion will do in a pinch.
This recipe is not new by any means, it’s been making the rounds on the interwebs for the last few months and I must say that I really enjoy it. I do think that it gives a little extra pep to my step and offers a nice creamy change to my morning routine. I use the same coconut oil that I use in most of my baking, it’s the organic stuff I buy in bulk at Sam’s Club. For the butter I use Kerrygold and nothing else. The blender is a must, without it you’re just going to get cup of greasy coffee but after 15 seconds in the blender you’re left with a silky smooth, frothy latte-like delight. Try it if for no other reason than to watch settle after blending, it’s kinda like a coffee version of Guinness being poured.
In the spirit of giving credit where credit is due, my mother is the brains behind mint lemonade. Looking for a fun and festive drink for that upcoming party you’re hosting? Buy a canister of Country Time Lemonade, mix per the directions, then add a heap of mint leaves to the pitcher, serve over ice, and be ready to offer refills cause folks are going to want more. This is a frozen version adjusted to a single serving and using all natural ingredients.